Print
cook's illustrated ultimate chocolate chip cookies (aka -my favorite chocolate chip cookie!) // cait's plate

cook’s illustrated ultimate chocolate chip cookie (aka -my favorite chocolate chip cookie!)

  • Author: Cait
  • Prep Time: 10
  • Cook Time: 14
  • Total Time: 24 minutes
  • Yield: 16 large cookies 1x
  • Category: dessert

Description

this recipe is chewy in the center with crisp edges, just the right amount of chocolate chips and oh-so-delicious.


Scale

Ingredients

  • 1 3/4 unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup semisweet chocolate chips
  • Optional add-ins: 2/3 cup chopped pecans or walnuts, toasted

Instructions

  • Adjust oven rack to middle position and heat oven to 375 degrees F.
  • Line 2 large baking sheets with parchment paper or silpat. Whisk flour and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted (about 1-2 minutes).
  • Once melted, continue to cook while continuously swirling the pan until the butter is a dark brown color and has a nutty aroma (about 1-3 minutes).
  • Once it’s reached this point, pour butter immediately into a stand mixer (or mixing bowl) and add remaining 4 tablespoons butter beating until all the butter is melted and combined.
  • To this mixture add sugar, salt, vanilla egg and egg yolk beating until smooth with no lumps.
  • Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
  • Gently fold in flour mixture until just combined.
  • Stir in chocolate chips and nuts if using then stir once more to ensure no flour pockets remain.
  • Using a cookie scoop, combine 2 scoops (about 3 tablespoons of dough) and roll into a ball placing on the prepared baking sheet 2 inches apart.
  • Bake cookies 1 tray at a time for 5 minutes, rotate tray and cook for another 5-7 minutes (until edges are lightly browned but center is soft).
  • Cool on a wire cooling rack until they are firm enough to pick up (about 5-10 minutes) then repeat the above step with second tray of cookies.


Notes

Cookies freeze well for 1-2 months in an airtight container.

Recipe Card powered by